r/Pizza

Sold my first pizza today using Facebook market place. What do you guys think? 16" XL NY style pepperoni pizza in home oven.

Joe Rosenthal’s dough recipe. Bianco di Napoli NY style pizza sauce (first time using - highly recommend). 50% Tillamook LM mozz, 50% Publix brand LM part-skim mozz. Baked on baking steel in a GE electric oven for 7-8 minutes.

1 - Pepperoni & onion

2- blue cheese, prosciutto, & fig jam

Things that have improved: my dough recipe, my baking strategy

Things that still suck: my shaping (I have the ooni peel which is pretty square shaped, so it's hard to get circular pizzas at the sice that I want them)

So the journey begins…

Eventually, I want to open a pizzeria. A small, speakeasy spot, serving East-Coast inspired, NY-Style pizza & small plates. There isn’t really anyone doing it down here in Cornwall for one reason or another.

I’ve been making pizzas since the age of 15. To see how NY-style pizza has grown so quickly in the UK is really inspiring. I’ve taken great inspiration from the likes of @crisppizzaw6 @original_vincenzos_pizza @edgespizzas , and most recently the newly opened @drdoughpizza in London.

Stay tuned, give me a follow. Plenty more to come on this journey. Let’s bring proper NY-inspired pizza to sunny (or not-so-sunny at the moment) Cornwall. 🍕

#pizza #nypizza #cornwall #cornwallfood #pizzería

Another few pics from Italian Villa Pizza. Pizza is just sausage and pepperoni with extra sauce as I love their homemade sauce.

Pecorino, mozzarella, Parmesan, sweet onion, jalapeño

Bottom could have been a little better but it tasted so good

Asking for a family member. We usually make our own pizza dough or buy from reputable restaurants, but do any local restaurants in St Louis sell Gluten Free pizza dough balls?

15“ish cheese in a Koda 16.

Homemade white sauce, mozzarella, parmesan. Dough Guy recipe, 72 hour.

Anyway, I've always assumed the broiler would incinerate the top of the pizza before the bottom had time to cook, but man has this changed my mind. I turned the broiler on high right after launching, and I had this delicious white pizza 4.5 minutes later. Without the broiler I need at least 6-7 (heh) minutes. And somehow the bottom is better than anything I've ever done. Still a lot of room for improvement of course. I'd like to improve my shaping to get more consistently thin crust.

Cheese deep dish from Uncle Jerry's in Cary, IL.

Are my pizzas looking any better? You can see my previous attempts on my profile from when I asked before. I've been working on the dough and increasing the cold ferment time to 20-24 hours.

As always feedback greatly appreciated, compliments will make me blush 😚

Well, a few things came up today and I wasn’t able to get to baking pizzas until a few hours later than I’d planned. In that time my dough definitely over proofed a bit. The first pizza ended up tearing in the oven, and just was kind of a mess. For the second pizza I decided to try using a screen, which is something I haven’t done before in my Arc XL. Well this pizza ended up being absolutely fantastic. I took it off the screen about 4 minutes into the cook and finished it off on the deck. I might have to start using screens more often for making NY style pizzas in my Gozney.

I should add that this is my imitation of the Truffle Shuffle (add bacon) from Double Mountain Brewing in Hood River, Oregon. I’m using a 61% hydration 72 hour NY style dough I’ve been playing around with. The original is more of a New Haven style.

Poolish 24 hrs, 12 hrs CT and 12 RT Caputo Red
2.7g salt
60% hydration

I used grande cheese whole milk for the first time. It was good but the flavor is too nutty. I guess I need to split it with something.

Tomatos were mine, they're Roma's. Added just some salt and olive oil.

Today I ordered a pizza from a local pizzeria for pickup. After parking my car, on a whim I decided to check a different pizza place about 150 feet down the street, as they often have frozen pizzas available in a display case. Being that it was about 6:20pm, and on a Friday, I figured they would be long sold out, but they had just restocked the case.

The pizza from the first place was absolutely delicious, as always. As for the frozen personal sized pizzas, I always try to keep a couple on hand to make when I feel the urge. And I don't make them in my oven, but rather on a Pizzaz Pizza Oven, and they always come out perfectly. And the best part? Each 2-pack is $11. Heck, the small pizza from the first place was just over $20, but still well worth it.

Again, I'm in pizza heaven! 😁

The first place, the one with the single pizza, is and always will be my favorite. The frozen ones are a pretty close second though, and far better than any of the big name, mass produced garbage available at the grocery store.

Edit: I hope including the frozen ones doesn't break rule #5.

It’s gonna be a tasty weekend!

A cooked at home, takeaway from a local shop. Gianorios Pizza, Winfield. Went a little hard with the Italian seasoning, won’t do that again.

Nothing better than cast iron pizza!

Pepperoni, and buffalo chicken